Recipe: Lamb noisettes

Lamb noisettes are great on the barbecue. Photo / Doug Sherring

You need to buy a boned-out midloin of lamb to make these. This is a rack of lamb with the bone out, but the flap left on. It is sometimes sold as a lamb loin roast.

Trim as much fat as possible from the skin side of the cut but go carefully over the flap. It needs to remain intact to allow you to roll the meat, as you would a Swiss Roll.

You need a sharp smallish knife to do this, a boning knife is ideal, or ask your friendly local butcher to prepare this part for you.

For four people you need around 1kg of lamb.

Blend together:
2 tbsp of oil
2 tbsp of honey
1 clove of garlic (optional)
A thumb-sized chunk of peeled fresh ginger, grated.
The zest and juice of 1 lemon.
1 tbsp of fresh thyme leaves.

1 When well combined add 100g of butter cut into cubes.

2 Lay the trimmed lamb, skin side down on your board. Spread the flavoured butter mix over the loin and flap. Roll up and secure with toothpicks about every 2cm. Trim the ends of the meat roll and then cut between the toothpicks to make the noisettes.

The butter you have left is used to dab on the top of the cooked meat.

3 Heat a solid pan with a little oil. When sizzling, cook the noisettes, sealing one side, then turning . Don't overcook the lamb. Keep it in a warm oven to rest before serving.

The surface of the noisettes may blacken a little, all that honey caramelises on heat. But don't worry about this, it adds to the flavour.

These are also great cooked on a barbecue.

Serve with some podded little peas and new potatoes cooked with lots of mint. Dab the seasoned butter on to each noisette.